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Valentine Coeur à la Crème
This creamy fresh cheese dessert is simple to prepare and requires no
cooking! Coeur à la Crème is an old French concoction that is both earthy
and elegant, rustic and dressy. One large (16-ounce) or four individual
(4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth
will be needed to create this dessert. The perforated molds allow the
excess liquid, or whey, to drip through the cheesecloth, leaving the
delicious "heart" of the cream. Coeur à la crème molds are usually
available at kitchen supply stores.
For Raspberry Sauce:
- 8 oz softened mascarpone cheese
- 1 1/4 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon raspberry liqueur
- 3/4 cup Splenda
- 1 pint fresh raspberries
- 2 tablespoons Splenda
- 1 teaspoon fresh lemon juice
- fresh raspberries
- fresh strawberries
- mint leaves
Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly.
Press one square into each of four perforated heart-shaped ceramic molds and set
In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream,
the vanilla, the 1 tablespoon lemon juice and the raspberry liqueur until thoroughly
In a small bowl, whip the remaining 1 cup cream and the Splenda until the cream forms
stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese
mixture in three batches. Spoon the finished mixture into the prepared molds and fold
the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds
on the counter to remove and air spaces between the mixture and the molds.
Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.
Meanwhile, make raspberry sauce:
In a blender or food processor, purée the raspberries, Splenda and 1 teaspoon lemon juice.
Taste the sauce for sweetness and adjust the Splenda or lemon juice as needed. Strain and
Unfold cheesecloth and invert molds onto serving plate. Lift off mold gently.
Smooth with back of spoon and remove cheesecloth slowly.
Spoon sauce onto plate around the hearts and garnish with more fresh raspberries, or strawberry halves.
Serves 4 — 9.5 effective grams of carbohydrate per serving.
Love and Kisses Red Velvet Cake
This cake remains the number one requested cake from our site, and the
one all our friends (even those not "sugar free")
consistently ask for when they plan a trip to our home. So there's no way we'd fail to include it for
this issue's Valentine Special!
For an elegant presentation, decorate with Valentine hearts, or
fresh red strawberries or raspberries — perhaps
in a heart shape for Valentine's Day!
- 1 cup oat flour
- 1/2 cup high gluten flour
- 1 cup almond flour
- 1/3 cup Dutch processed cocoa
- 1 Tablespoon baking powder
- 1 cup Splenda
- 1/2 cup Erythritol
- 1/2 teaspoon salt
- 8 large egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 cup cold water
- 1 Tablespoon white vinegar
- 1/2 cup soured cream
(make "sour" with vinegar — see directions.)
- 4 large egg yolks
- 1/3 cup oil
- 2 1/2 Tablespoons red food color
- 2 teaspoons vanilla extract
- 1 teaspoon liquid sweetener
Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.
In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Erythritol,
baking powder, cocoa, and salt. Set aside.
In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over
egg whites, then continue beating until stiff peaks form.
In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener.
Mix cream with vinegar in a small cup to get a mock-sour
effect. Then add red food color and stir well. Mix
into egg yolk mixture and incorporate fully.
Add egg yolk mixture to flour mixture and beat till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but
no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic
spatula, being careful not to break down whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through.
Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven,
elevation, etc. Cake is done when lightly golden
brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before
removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite
low-carb frosting or use the following:
Whip all ingredients together until smooth. Frost cake as usual.
- 4 oz. package of cream cheese – at room temperature
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 teaspoon white vanilla (to keep frosting pure white)
vanilla for a "cream" color
- 1/2 cup Splenda
- 1/2 cup heavy whipping cream
Total grams of carbohydrate in whole cake: 110. Cut into 20 pieces for 5.5 grams of carbohydrate per slice or
16 pieces for 6.8 grams of carbohydrate per slice.